Easy vegan chocolate cookies are a delightful treat that everyone loves. These soft and chewy cookies are perfect for satisfying your sweet tooth while still following a vegan lifestyle. The rich flavor of dark chocolate combined with the creaminess of nut butter creates an indulgent experience that feels both comforting and nostalgic. With a step-by-step recipe that’s simple to follow, you can whip these up for an afternoon snack, dessert, or even as a treat for gatherings with friends and family. Let’s dive into this easy vegan chocolate cookie recipe.
Ingredients
- 100 g / 3.5 oz vegan 70% cocoa dark chocolate: The star of the show, this chocolate is rich and indulgent, providing a deep and luscious flavor that melts beautifully.
- 80 ml / 1/3 cup aquafaba: This liquid from canned chickpeas acts as a fantastic egg substitute, lending a light and airy texture to your cookies.
- 140 g / 2/3 cup sugar: For sweetness, caster sugar is ideal for achieving that perfect crispy outer shell, although coconut sugar contributes a deeper flavor.
- 80 g / 1/3 cup natural nut or seed butter: Almond butter brings a layer of creaminess, but feel free to use your favorite nut or seed butter for a unique twist.
- 100 g / 1 cup finely ground almonds or almond flour: These nutty yet delicate particles create a tender texture, adding a touch of earthiness.
- 40 g / heaped 1/3 cup cocoa powder: This adds a rich chocolate flavor, enhancing the overall chocolate experience.
- ¼ tsp salt or coarse sea salt for sprinkling: Just a pinch to balance the sweetness and elevate the flavors.
- ½ tsp baking soda: This helps the cookies rise, contributing to their airy structure.
Step-by-Step Directions
Melt the Chocolate: Start by melting the dark chocolate very slowly over a bain marie or water bath. Ensure the bowl with chocolate doesn’t touch the boiling water; this gentle heat allows the chocolate to melt smoothly without burning.
Preheat the Oven: As you melt the chocolate, take a moment to preheat your oven to 175° C / 345° F. Prepare a large baking tray by lining it with baking paper, providing the perfect non-stick surface for your cookies.
Whip the Aquafaba: In a separate bowl, use an electric whisk to whip the aquafaba until it becomes foamy. There’s no need to reach stiff peaks; just make it airy and light.
Add the Sugar: Gradually incorporate the sugar into the whipped aquafaba, whisking well after each addition. This step is crucial for incorporating air and creating a soft texture.
Combine Chocolate and Aquafaba: Gently fold the warm melted chocolate into the aquafaba and sugar mixture. Use a spatula for this step, ensuring you don’t deflate the mixture.
Fold in the Nut Butter: Add your choice of nut butter and mix it into the batter, allowing it to create a smooth and creamy consistency.
Incorporate Dry Ingredients: Slowly add all the dry ingredients—almond flour, cocoa powder, baking soda, and salt (if not using coarse salt for sprinkling)—in small batches. Mix until no dry pockets remain, and the batter becomes thick and cohesive.
Form the Cookies: Using approximately 2 tablespoons of batter for each cookie, dollop the mixture onto your prepared baking tray. Leave ample space between each cookie as they will spread while baking.
Sprinkle with Salt and Bake: If desired, sprinkle the tops of the cookies with coarse sea salt. Place the tray in the middle shelf of your oven and bake for about 10-11 minutes.
Cool Before Serving: Once baked, allow the cookies to cool completely on the tray. This cooling period is essential, as they will firm up as they cool down, resulting in the perfect texture.
Tips & Tricks
- To ensure that your cookies are evenly baked, rotate the baking tray halfway through the baking time.
- If you love a deeper chocolate flavor, consider adding a splash of vanilla extract to the wet ingredients.
- For an extra touch, mix in some dairy-free chocolate chips for even more indulgence.
- Feel free to experiment with different types of nut or seed butters; each one brings its own unique flavor profile.
Serving Suggestions & Pairings
These easy vegan chocolate cookies are best enjoyed fresh out of the oven while they’re still slightly warm and gooey. They make an excellent companion for a glass of almond milk, a cup of herbal tea, or even your favorite dairy-free ice cream. They’re perfect for small gatherings, cozy family evenings, or as a delightful treat for kids and adults alike.
Nutritional Information
One cookie contains approximately 120 calories. They are a good source of healthy fats due to the nut or seed butter, and they provide a touch of protein from the almond flour. While enjoyable as a sweet treat, it’s essential to balance these cookies with other nutritional meals throughout your day.
Storing Tips & Variations
These cookies can be stored in an airtight container at room temperature for up to a week. If you’re looking to keep them longer, consider freezing them. Just place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. They can be reheated gently in the oven or microwave when you want to enjoy them again. For variations, consider adding nuts, dried fruits, or even a sprinkle of cinnamon for unique flavor twists.
Conclusion
With their easy preparation and irresistible taste, these easy vegan chocolate cookies are a must-try for any chocolate lover. Whether you’re vegan or simply looking for a delicious treat, these cookies offer comfort and delight. Try the recipe today and share your experiences—sweets are always better when enjoyed with friends and family!
FAQs
Can I substitute aquafaba with something else?
Yes! If you don’t have aquafaba, you could use unsweetened applesauce or a flax egg, though it may alter the texture slightly.How can I make these gluten-free?
Simply ensure that your almond flour is certified gluten-free, and be sure to use gluten-free baking soda.Can I substitute dark chocolate with milk chocolate?
Absolutely! You can use dairy-free milk chocolate if you prefer a sweeter, creamier taste.How do I know when the cookies are done baking?
The cookies should be set around the edges but still soft in the center – they will firm up as they cool.Can I add spices or other flavors to the mix?
Definitely! Adding a teaspoon of vanilla extract or a pinch of cinnamon can enhance the flavor even more. Feel free to get creative with your additions!
Easy Vegan Chocolate Cookies
Ingredients
Main Ingredients
- 100 g 100 g / 3.5 oz vegan 70% cocoa dark chocolate Rich and indulgent for deep flavor.
- 80 ml 80 ml / 1/3 cup aquafaba Egg substitute from canned chickpeas.
- 140 g 140 g / 2/3 cup sugar Caster sugar is ideal for crispy outer shell.
- 80 g 80 g / 1/3 cup natural nut or seed butter Use almond butter or your favorite for creaminess.
- 100 g 100 g / 1 cup finely ground almonds or almond flour Adds tenderness and earthiness.
- 40 g 40 g / heaped 1/3 cup cocoa powder Enhances the chocolate flavor.
- 1/4 tsp ¼ tsp salt or coarse sea salt for sprinkling Balances sweetness.
- 1/2 tsp ½ tsp baking soda Helps the cookies rise.
Instructions
Preparation
- Melt the dark chocolate slowly over a bain marie or water bath.
- Preheat your oven to 175° C / 345° F and line a baking tray with baking paper.
- Whip the aquafaba in a separate bowl until foamy.
- Gradually incorporate the sugar into the whipped aquafaba, whisking well.
- Gently fold the warm melted chocolate into the aquafaba and sugar mixture.
- Add the nut butter and mix until smooth.
- Incorporate dry ingredients—almond flour, cocoa powder, baking soda, and salt—mix until thick.
- Dollop 2 tablespoons of batter for each cookie onto the prepared tray with space between each.
- Sprinkle with coarse sea salt and bake for about 10-11 minutes.
- Allow the cookies to cool completely on the tray before serving.
Notes
